Course in Microbial Products

Bharathiar University
In Coimbatore

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Important information

  • Course
  • Coimbatore
Description

Objective. This will enable the students to know the actual role of microorganisms in the betterment. of mankind. Goal. The information gained will help the students to understand the beneficial role of. microorganisms

Important information
Venues

Where and when

Starts Location
On request
Coimbatore
Bharathiar University, Coimbatore, 641046., Tamil Nadu, India
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Course programme

This paper encodes information on various products obtained from microbes which has
gained commercial value.
Objective
This will enable the students to know the actual role of microorganisms in the betterment
of mankind.
Goal
The information gained will help the students to understand the beneficial role of
microorganisms.
UNIT I
Microbial metabolites: Production of enzymes, antibiotics, vitamins (B12, B2), amino
acids, organic acids (lactic acid, citric acid), alcohol (ethanol), organic solvents (acetone),
beverages (beer, wine, brandy), biopolymers and biofuels.
UNIT II
Agricultural products: Biofertilizers - Symbiotic nitrogen fixation (Rhizobium,
Frankia); Symbiotic nutrient mobilizers - Endomycorrhizae and Ectomycorrizae; Non
symbiotic microbes - Azotobacter, Azospirillum and Cyanobacteria. Biopesticides:
Trichoderma viridae and Bacillus thuringiensis. Microbes in mining, ore leaching and oil
recovery.
UNIT III
Medicinal products: Microbial supplements (Lactic acid bacteria) as medicine. Vaccines
(genetically improved subunit eg; Diptheria/Pertussis/Tetanus); Therapeutic proteins:
Insulin and human growth hormone. Production of Eicosanoids (by pathogenic
microbes).
UNIT IV
Fungal products: Endophytic fungal products as Anticancer agents; Antioxidants,
Insecticidal activities, Antidiabetic agent, Immuno modulators, anti-allergic,
hypoglycemic, hepatoprotective and anti-inflammatory compounds.
UNIT V
Fermented foods: Yogurt, Soy sauce, Idli, fermented fish products, Sauer Kraut, pickles,
Microbes as direct food (Single cell protein and Baker's yeast); Cheese - principles of
cheese making.

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